Gingerbread Sundaes Food

STRAWBERRY, MELON & GINGER SUNDAES

Steps:

• Gently mix the melon and strawberries together in a large bowl with a spoon or your hands, then pile half into four glass tumblers. Sprinkle with half the biscuit crumbs.
• Stir the chopped ginger and syrup into the yogurt and spoon into the tumblers. Pile the rest of the fruit on top, then scatter with the remaining crumbs.
• Sprinkle a teaspoon of muscovado sugar on top of each dessert and chill until ready to serve (up to 2 hours ahead) - the sugar will gradually melt to give a yummy toffee flavour.
• Take out of the fridge about 15 minutes before serving, so they are not too chilled.

SPICY GINGER SUNDAES WITH FIVE-SPICE CRISPS

Steps:

• Divide the ice cream between two bowls or sundae glasses. Top with the ginger caramel and coconut chips. Add the crisps to the edge of each bowl or glass and finish each with a dollop of whipped cream. Dive in.
• Melt the butter in a small saucepan over medium-high heat. Add the ginger and sambal and cook for a minute to release the flavor. Add the coconut sugar, cream and salt. Cook while whisking gently until thick and smooth, about 5 minutes. Remove from the heat. Use warm or cool and store in an airtight container in the refrigerator.
• Preheat the oven to 350 degrees F.
• Mix the sugar and five-spice powder together in a small bowl.
• Add the tortillas to a sheet pan and brush the tops with half of the melted butter. Sprinkle the tortillas with half of the sugar mixture. Flip and repeat with the remaining butter and sugar mixture.
• Bake until very crisp and golden, 15 to 17 minutes. Remove from the oven and let cool completely. Break apart and eat as a snack or with your favorite ice cream.

ULTIMATE EASY GINGERBREAD

Steps:

• Heat the butter, syrup and sugar together in a small pan until melted, stirring occasionally. Set aside to cool slightly.
• Mix together the bicarb, ginger, cinnamon and flour in a large bowl. Pour in the buttery syrup mixture and stir to combine, then use your hands to bring together to form a dough. The dough will be soft at this point, but it'll firm up in the fridge.
• Put the dough on a sheet of baking parchment, shape into a rectangle, and lay another sheet of parchment on top of it. Roll the dough out to a thickness of ½cm. Transfer to a baking sheet to keep it flat, leaving the parchment in place, then chill in the fridge for 1 hr.
• Heat the oven to 190C/170C fan/gas 5 and line a large baking sheet with more baking parchment. Remove the dough from the fridge and cut out shapes using a cookie cutter. We used 9cm stars, but you can choose any shape. We also made some with smaller stars cut out of the centre to thread ribbon through and hang from a Christmas tree.
• Place the shapes, spread apart, on the lined baking sheet, and bake for 10-12 mins. (Depending on the size of the cutters you use, they might need a few minutes more or less cooking in the oven). Leave to cool completely on the baking sheet.
• Meanwhile, mix the icing sugar with 1-2 tbsp water - you want to create a consistency that's thick and pipeable, and not too thin or it will run. Decorate the cooled biscuits with the icing using a piping bag with a thin nozzle. Find out how to make a piping bag.